Podcasts about slow food usa

Romondo Woods of the Urban Youth Agriculture Farm in Detroit, Michigan, tells us about how he is producing food for the city, while at the same time giving children hands-on experiences at the farm. Romondo started the farm a decade ago and has been scaling up ever since in order to make it a growing source of produce for the city. In addition to letting kids know where their food comes from, they are helping make Detroit a leading example of how cities can implement natural farming practices that make the city a healthier place for people to live.Romondo was interviewed by host April Parms Jones while he was attending the 2024 Slow Food Terra Madre Salone del Gusto in Turin, Italy, where he was serving as a delegate for Slow Food USA. Romondo recently got certified as a produce safety teacher so he can help train other farmers in how to keep their produce safe through postharvest handling as they expand their farms. Lots of ideas and inspiration in this podcast for both how to run the educational as well as the food production aspects of a farm! Connect With Guest:Website: https://uyadetroit.comInstagram: @u.y.a.detroitPodcast Sponsors:Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Farmhand is the only ready-to-ride assistant made by and for farmers. Through a simple text or email to Farmhand, you can offload admin tasks, automate your CSA, update your website, and sell more to your customers. Learn more and take one of our many time-saving tasks for a test drive to see firsthand how Farmhand can help you earn more, and work less at farmhand.partners/gfm. Bootstrap Farmer offers a complete range of growing supplies including heat mats, ground cover, frost blankets, silage tarps, irrigation, and trellising. They also make all-metal, all-inclusive greenhouse kits, constructed of steel made in the USA and fabricated in Texas. Their heavy-duty, Midwest-made propagation and microgreens trays will last for years and are available in a full spectrum of colors. For all that plus experienced support for everything they sell, check out Bootstrap Farmer at bootstrapfarmer.com. Rimol Greenhouse Systems designs and manufactures greenhouses that are built to be intensely rugged, reliably durable, and uniquely attractive – to meet all your growing needs. Rimol Greenhouses are guaranteed to hold up through any weather conditions, while providing exceptional value and an easy installation for vegetable growers of all sizes. Learn more about the Rimol difference and why growers love Rimol high tunnels at Rimol.comSubscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors. We begin with Sarah Lohman, author of Endangered Eating: America's Vanishing Foods, who recounts her adventure researching some of the country's rarest ingredients and the often extraordinary efforts to preserve them. Next, we meet a trio of folks from an organization at the center of this movement, Slow Food USA. They discuss their book, The Ark of Taste: Delicious and Distinctive Foods That Define the United States, which provides an in-depth look at some of the stories behind these disappearing flavors. Finally, we speak with classically trained chef and food anthropologist Casey Corn. She hosts Magnolia Network's Recipe Lost and Found, a show that helps families recover their long-lost recipes and the memories that go with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors. We begin with Sarah Lohman, author of Endangered Eating: America's Vanishing Foods, who recounts her adventure researching some of the country's rarest ingredients and the often extraordinary efforts to preserve them. Next, we meet a trio of folks from an organization at the center of this movement, Slow Food USA. They discuss their book, The Ark of Taste: Delicious and Distinctive Foods That Define the United States, which provides an in-depth look at some of the stories behind these disappearing flavors. Finally, we speak with classically trained chef and food anthropologist Casey Corn. She hosts Magnolia Network's Recipe Lost and Found, a show that helps families recover their long-lost recipes and the memories that go with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In this episode of “Kimberly's Italy,” we delve into the global significance of the Slow Food Movement started in Italy decades ago. Joining Kimberly is Tiffany Nuremberg, an advocate for sustainable food practices, she shares her expertise from her work with Slow Food USA and Zero Food Print. Key Topics Discussed:  Origins of the Slow Food Movement Founded in Rome in 1986 as a counter-movement to fast food culture. Emphasizes the importance of savoring food and respecting the growing process. Terramadre Salone del Gusto An event celebrating Italian culinary traditions and promoting good, clean, and fair food. Culinary Heritage and Local Sourcing Importance of “zero km” sourcing to enhance flavor and support local economies and farmers. Innovative Culinary Competitions Encourage creativity by utilizing discarded ingredients. Foster a spirit of innovation in culinary practices. Significance of the Slow Food Movement Promotes joy and justice in food consumption, focusing on biodiversity and influencing policy changes. Notable differences in food quality between Italy and the U.S., with Italian produce offering superior flavor. Collaborations and Sustainable Practices Collaborations with chefs and farmers through Slow Food and Zero Foodprint support regenerative food systems and aim to reduce carbon emissions. Contributions to sustainable practices and crowdfunding campaigns assist farmers and promote healthy soil development. Upcoming Events and Global Connections A new Terra Madre event will be launched in Sacramento in 2025, providing a platform for Slow Food enthusiasts in the U.S. Slow Food's global network connects food lovers, enhancing travel experiences through local culinary recommendations. This episode underscores the commitment to changing the world through food, reflecting Italy's rich culinary culture and the global impact of the Slow Food movement. Join us as we explore these fascinating topics and gain insights into how sustainable practices can shape our culinary future. Links:  Terra Madre Salone del Gusto is an international event dedicated to food politics, sustainable agriculture and the environment. Come to Parco Dora, Turin, from September 26-30, 2024 to shape the future of food with us! https://2024.terramadresalonedelgusto.com/en/ Zero Food Print Restoring Earth's climate requires re-storing the emissions as healthy, carbon-rich soil. Discover how regenerative farming practices like composting, cover cropping, and managed grazing can restore soil's life and suck down carbon from the atmosphere to combat climate change. https://www.zerofoodprint.org/ Slow Food USA unites the joy of food with the pursuit of justice. We cultivate nationwide programs and a network of local chapters, host educational events and advocacy campaigns, and build solidarity through partnerships. https://slowfoodusa.org/ Follow us on Social Media Instagram Facebook 

Join Kelly Brownell in a conversation with Michael Dimock, Executive Director of Roots of Change, about transforming food systems through innovative policies. Discover how Roots of Change collaborates with various stakeholders to create nutrition incentive programs and support sustainable agriculture, focusing on community-first approaches. Learn about pioneering projects, insights into policy influence, and the future of agricultural practices. This episode provides an optimistic view of the evolving food system landscape and the potential for significant positive change. Interview Summary Why don't we begin by you explaining what Roots of Change does. What's the mission and role of the organization? Yes. We were originally founded by a group of philanthropic foundations that were very interested in food system change but had not seen much success in years. So we were really designed to be a catalyst to ignite the growth of what we would call the Good Food Movement. For 10 years, we were actually a philanthropic fund investing in different projects that built the power of the food movement. And then implemented projects that would catalyze change. That would show how you could scale change fairly rapidly by building collaboration. So that's really what we've been doing. And in 2013, the philanthropic fund ended, we'd spent down all the money. So we joined the Public Health Institute at that time because public health is such an incredibly important engine for food system change because the food system impacts public health so greatly. We've been since that time focused on policy change and implementing model demonstration projects. Thanks for that explanation. You talked about catalyzing change for transforming the food system. What sort of changes have you emphasized? We've been focused on a few key things. I would say that one of the most important for us has been healthy food access. And doing that through the creation of nutrition incentive programs. And the reason we're interested in that is, all the changes that we pursue are aimed to hit several different levers of change simultaneously. By building nutrition incentive programs, you help the small and midsize farmers who are supplying local grocery stores, the farmers markets, and at the same time, you're creating the funding for low-income families to actually purchase organic, regenerative, sustainable agriculture. From their local market. You get a lot of payoff for that kind of action. You mentioned incentives. How do incentives fit into this? There is a program, a federal program called the GUSNIP. Named after Gus Schumacher, who was Undersecretary at USDA during the Clinton years, and actually worked with us early on. And so that program is a pool of funding through the Farm Bill that is given as grants to either states or nonprofits that are creating these programs where a family comes in with their SNAP benefits, and their purchasing power is doubled. They're given matching dollars to buy fruits and vegetables from a farmer's market, a local store, grocery store. So it's an incentive to purchase fresh nutritious food. And so, we have worked on the original federal policy. We're one of the first demonstration projects to show how you do nutrition incentives working with folks in the upper Midwest and in the East. And then we created an analog. California also has a matching fund which helps us pull more money from the federal level. So, we can really get a big impact at the local level. And we built that California program as well. We've been really deep in nutrition incentives. But we also work on farmer farmworker protections from heat. It's a big problem out here in the West. Increasing temperatures. We're working with different scientists, epidemiologists, and farmers to figure out best management practices or technologies that keep farmers cool. And then we also work on programs to provide incentives for ranchers to produce regenerative meat, that is grass-finished meat. So, those are the three areas working in right now. But we're also just starting a project. I have a meeting today with the California Department of Food and Agriculture to develop a plan for mid and small-scale infrastructure for regional food systems in the state of California to be achieved by 2040. One thing I really like about your approach is the lining up of incentives to produce food in a way that's better for both human health and the environment. Because so many incentives are lined up the other way. Obviously, the food industry wants to make as much money as they can, and that comes from highly processed foods that aren't very good for health. And then the same sort of incentives lines up for agriculture to do industrial forms of agriculture where you maximize the yield per acre. To turn that around is really going to be a major effort. One thing I like about your approach is that you're trying different things that can become models for what could be used in a very broad scale in terms of public policy. I really admire that and like what you're doing. Do you have an overall strategy for helping bring about change? One of the things that we did in 2010-11 is we did a deep analysis of the food system and did a systems dynamic map of the entire food system. Working with leaders, Secretary of Agriculture for California, farmers - big size, small size, organic, conventional, with food justice folks. And we looked at where are the real intervention points. One of the things that we really realize is that, as you were pointing out, the current incentives are for industrialization, basically. And so, the question is, how do you actually change that? And policy is one important lever for doing that. So, we work a lot on trying to change the policy levers to create incentives for what we would call healthy and resilient agriculture. Tell me more about how you go about doing that. I'd love to hear when you're done with that, how you go about doing that with policymakers. Well, I'll jump right in on that. Let's look at what we did with nutrition incentives. So, working with Fair Food Network out of the upper Midwest, and Wholesome Wave out East, Roots of Change did a study. We created our own nutrition incentive programs using philanthropic dollars and some USDA kind of innovative dollars, and then we studied it for two years, what the impacts were. We wrote a report then, which went to Congress, to Debbie Stabenow in Minnesota, who was the Senator there who was on the ag committee. And she began writing a bill that would say, okay, let's provide incentives for people to buy healthy food that also helped the small farmers. So that switched the incentive from the big agricultural systems to the regional food system players. That was one way we did it. The other thing that we did in California was we organized all the farmers markets to go to the State of California and say, look, if you provide this nutrition incentive program in California and analog, we'll pull down more dollars from the federal government. The California legislature said that's a great idea. They got on board. Which then helped the farmers markets to provide more funding because farmers markets are often stressed. Too many markets, so there's problems. Competition between markets. So, to provide a new market, which is low-income families who are using nutrition incentives and their SNAP dollars, that was really important for the farmer's market. Those farmer's markets became another big piece of our strategy. Our way of making change was just to build collaborations, large collaborations of people. We work with many other nonprofits and farming groups in California to approach the legislature and over the last three years we've gotten $1.3 billion dollars in investments from the state of California into sustainable agriculture and food justice. Because we're able to build these large collaborations who convince the legislators who really care about votes that there's enough people out there want to see this happen. And we have just placed a billion-dollar request on the next bond, which will be in the next election, November. This November there's the climate bond. It's called a climate bond for the State of California. Ten billion dollars, one billion of that will be dedicated to nutrition, nutritional health, farm workers, and sustainable agriculture. So, in all ways, it's about getting enough voices. So, if you look at what we're really trying to do, we're trying to build the power of what we would call the Good Food Movement. Best of luck with that billion-dollar request. I really hope that goes through. You know, in the beginning of your response to my last question, you talked about a report that you did in concert with other organizations around the country and how that became influential in the policy process. Very often, some of the people in my orbit, scientists, wonder how they can help with this kind of thing and how they can do work that makes a difference. And I've often thought that speaking with people in the policy and advocacy world, like you, turns up some really interesting questions they could help address, if they knew what those questions were. But they often aren't having those conversations because they're mainly speaking to other scientists. That's one of the reasons why I so much like having people who approach things like you do on this podcast series. Scientists aren't our only listeners, but they're among them, and it's nice to give them ideas about how they can connect their work with what's going on out there on the ground in terms of policymaking. So, you emphasize putting people in communities first. What does that mean? And how does that play out in the work you do? It's a great segue from what you were just saying about the need to combine community voices with nonprofits and scientists, academics, and people who are good at research and who are good at analysis. Back to this idea of nutrition incentives that really grew out of what community groups were doing. The IRC (the International Rescue Committee) works with immigrants from Africa, primarily at that time who were coming into San Diego. And they were farmers, mostly. They were escaping violence, war, in their countries. And they came to San Diego and the IRC worked with them to create a farmer's market, and a farm - a community farm. And those folks were the ones that were saying, this program works. And this is a really good way to solve many problems at once. So, we were hearing from community members and the nonprofit that had created this model. So, it was a way of us understanding what was actually working on the ground. So that's one example. I can also say that in 2017, 2019 and 2020, we had terrible fires here in California. We also had all that followed with COVID in 2020. We were working with the University of California at Davis. Tom Tomich, who at that time was with the Ag Sustainability Institute at UC Davis. And we were doing research on how do you deal with climate change as small farmers? And what we realized is there was this moment in time when all of these things that have been piling up were impacting the ability to get meat. You'll remember that meat disappeared from shelves for a while because all the big plants that process meat in the Midwest were shut down due to COVID. So, what we did is then went out and we interviewed ranchers up and down the State of California, and we asked them, what do you need? And are you interested in finishing animals for grass-fed markets? Are you interested in building local markets? We got a lot of feedback that led to a white paper that Roots of Change published with the University of California at Davis and put out to the world. Which led to us getting a grant to actually take some of the suggestions and the recommendations we had gotten from the producers about what to do. What's that led to now? We have built a relationship with the University of California: ten campuses, five medical systems. They have committed to buy regenerative regional meat from the State of California. That grew out of a white paper, which was fed information by the ranchers on the ground, analyzed by academics and nonprofits, and delivered in a system that's now gotten the university to make a commitment. So, it's another example of just how you can mix all these great parties to get some sustainable change at a large scale? Now that leads me pretty nicely to what my next question. And it has to do with what's needed going forward and how do these things occur in more places in a bigger way than the places they are now. Now you mentioned, for example, the regenerative agriculture pledge that got made by the University of California system. That's a big enterprise. There are a lot of people that get touched by that system. So, that's a pretty impressive example of taking an idea that might've been smaller to begin with and then became bigger. Going forward, what kind of things are going to be needed to make that kind of thing happen more often? That's a really good question. Kelly, I think that one of it is communication. I mean, perhaps some somebody will hear this and reach out to us and say, how'd you do that? And then we'll say, well…and they'll tell us what they did and we'll learn from them. One of the things I'm really interested in, always been interested in, and one of the things that Roots of Change is focused on is trying to convene people to share information. Because you build partnerships when you share information. And those partnerships can become the engines for getting the policy makers or the corporations to change their modalities. How they're doing things. Because they realize, hey, the writing is on the wall. This has to happen. We need to figure out how to get there. And sometimes it's complex to get there because the food system is very complex. So, I would say that one of the things I'm really looking forward to is more cross collaboration. You know, we're living in the season of elections. We're hearing it on the news all the time. And the thing that drives the policy makers is whether or not they're going to be elected or reelected. And so, the more that we can convince them that there is a large majority of the public that wants to see these fundamental changes in the food system. We will have their support. We've seen it in California. We are getting incredible support from our Secretary of Agriculture, our governor, and our Secretary of Natural Resources. They work together to create things on the ground. I would say that the Tom Vilsack and Biden did a lot for regenerative agriculture, working on two big projects that have been funded by the USDA that will touch a thousand ranchers of bison and beef to get them to learn about, adapt, adopt, and then build new markets for their products. So that's an important piece. The other is the marketplace and companies want to sell their products. So, the more that consumers become discerning and what they're purchasing, the better off we're going to be. So, we have a podcast like you do. And what we're trying to do is just educate people about the connections between what they're doing and what the farmers and ranchers out there who are trying to do good work with the land and with health and with their workers. We just try to promote this idea of making good decisions about what they purchase. Tell us a little bit more about your podcast, which is called Flipping the Table. Tell us more about what you're trying to accomplish and the kind of people that you speak with. Well, it's similar to yours in a certain way, I would say. Because what I'm doing is interviewing the people that are doing the kinds of projects that we think are scaling change or could scale change. Or people who have a depth of understanding. So, the regenerative meat world, we've done a lot in the last few years. Talking to Nicolette Hahn Nyman, who wrote a couple of books about the meat system, with a great rancher up in Northern California, who advises other ranchers on how to finish their animals on grass in California in a dry environment. I just, today we dropped a podcast with Cole Mannix from the Old Salt Co op in Montana about the ranchers he's pulled together. The co op he's built that has a slaughter plant, restaurants, a meat shop, and has an online thing. And then they do a big, they do a big annual event in the summer during the solstice. So, you know, we're just trying to get voices who, like you are, who are, who are modeling and educating the public around what is happening. How much is actually happening. I've been in this world for 30 years almost, and I have to say, I have never been more optimistic about the scale of change, the accelerating speed of change, and the possibilities that lay ahead. BIO  Michael Dimock is an organizer and thought leader on food and farming systems and heads Roots of Change (ROC) a project of the Public Health Institute. ROC develops and campaigns for smart, incentive-based food and farm policies that position agriculture and food enterprises as solutions to critical challenges of the 21st century. Since 2006, Michael has been spawning and leading education and policy campaigns, community dialogues and creative engagements with government and corporate leaders to advance regenerative food and farm policies and practices that make agriculture and food enterprises solutions to critical public health challenges of the 21st century. His leadership has helped create one new law and funding program at the federal level and three new California laws that included two new funding programs and five successful budget requests. He began his career in 1989 as a sales executive in Europe for agribusiness and in 1992 founded Ag Innovations Network to provide strategic planning for companies and governments seeking healthier food and agriculture. In 1996, he founded Slow Food Russian River and, from 2002 to 2007, he was Chairman of Slow Food USA and a member of Slow Food International's board of directors. Michael's love for agriculture and food systems grew from experiences on a 13,000-acre cattle ranch in Santa Clara County in his youth and a development project with Himalayan subsistence farmers in Nepal in 1979. He is the host of the podcast Flipping the Table featuring honest conversations about food, farms and the future. 

Which books can inspire us to cook and to think? What are great reading suggestions for this summer? This episode is the second part of the episode we published last Wednesday with a lot of reading suggestions for your summer holidays. Also today we are going to listen to reading tips from activists and leaders in the Slow food movement and again, I am going to add time-stamps below so that if you want, you can directly jump to the suggestion you are interested in. So enjoy this episode and enjoy reading! Host & production: Valentina Gritti Guests: Marta Messa (Secretary General at Slow Food International), Benedetta Gori (Ethnobotanist), Bilal Sarwari (Interim director at Slow Food USA), Paola Nano (press and editorial manager at Slow Food International). Music: Leonardo Prieto Books and time-stamps: "Oryx and Crake” by Margaret Atwood (02:44) Kids book: “Lunch at 10 Pomegranate Street” by Felicita Sala (05:08) “Eating to Extinction” by Dan Saladino (10:29) “Braiding sweetgrass” by Robin Wall Kimmerer (13:46) “The Broken Earth Trilogy” by N. K. Jemisin (16:36) “Barons: Money, Power, and the Corruption of America's Food Industry” by Austin Frerick (25:31) Wanna share your reading suggestion for a Slow summer? Join our Telegram group: https://t.me/slowfoodthepodcast  A project by Slow Food Youth Network (SFYN)  

On "Food Talk with Dani Nierenberg," Dani speaks with Edward Mukiibi, President of Slow Food International, and Bilal Sarwari, the interim Executive Director of Slow Food USA. They discuss what happens when a food system is designed on fragility, the biodiversity that creates the foundation of the world's food and agriculture systems, and why they both feel hopeful in spite of the many challenges we face. This interview is part of a series of live conversations, which feature a special Q&A segment not included in the episode, available only to Food Tank members. To access these virtual events and have the chance to ask your own questions to changemakers transforming our food and agriculture systems, head to foodtank.com/join and find a membership level that works for you. New members also receive a special gift from Food Tank when they sign up. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors. We begin with Sarah Lohman, author of Endangered Eating: America's Vanishing Foods, who recounts her adventure researching some of the country's rarest ingredients and the often extraordinary efforts to preserve them. Next, we meet a trio of folks from an organization at the center of this movement, Slow Food USA. They discuss their book, The Ark of Taste: Delicious and Distinctive Foods That Define the United States, which provides an in-depth look at some of the stories behind these disappearing flavors. Finally, we speak with classically trained chef and food anthropologist Casey Corn. She hosts Magnolia Network's Recipe Lost and Found, a show that helps families recover their long-lost recipes and the memories that go with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

In our increasingly fast-paced world, traditional foods and foodways often have trouble competing with speed and convenience. But never fear. All over the planet there are people working to save the superior flavor, nutrition, and cultural significance of heritage foods. On this week's show, we introduce you to some of our greatest heritage food warriors. We begin with Sarah Lohman, author of Endangered Eating: America's Vanishing Foods, who recounts her adventure researching some of the country's rarest ingredients and the often extraordinary efforts to preserve them. Next, we meet a trio of folks from an organization at the center of this movement, Slow Food USA. They discuss their book, The Ark of Taste: Delicious and Distinctive Foods That Define the United States, which provides an in-depth look at some of the stories behind these disappearing flavors. Finally, we speak with classically trained chef and food anthropologist Casey Corn. She hosts Magnolia Network's Recipe Lost and Found, a show that helps families recover their long-lost recipes and the memories that go with them. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Thanks for joining us, today we welcome Tom Willey. Tom, along with his wife Denesse, operated T&D Willey Farms from 1981 until 2016, a seventy-five-acre Certified Organic farm in Madera, California, growing a wide array of Mediterranean vegetables the year round. Tom says, “we've got to figure out how to live on agriculture without destroying the natural systems that support its productivity.” He says organic is all about living biology and the diversity of biology and and the all of the living organisms in your soil. Monte and Tom have a great conversation about all these things and so much more. T&D Willey Farms produce was appreciated in specialty markets and fine restaurants up and down the U.S. West Coast as well as on the tables of over 800 weekly Community Supported Agriculture (CSA) subscription members in their own community. Tom was, for nearly a decade, Slow Food USA's governor for California's Central Valley and he passionately advocates for local food prominence through his writing, speaking, radio, and event organizing activities. His monthly "Down on the Farm" radio interview program features the work of progressive farmers and others prominent in San Joaquin Valley's agriculture and food communities. Tom has served over the years on the boards of directors of the Ecological Farming Association (EFA) and California Certified Organic Farmers (CCOF) and presently is a member of CCOF Certification Services' five-person LLC Management Committee. He currently serves as a Policy Advisor to The Cornucopia Institute which monitors integrity of the U.S. organic industry. He has been collaborating with several California organic growers to develop no-till and reduced-till organic vegetable production systems over the last three years. https://tdwilleyfarms.com/ Got questions you want answered? Send them our way and we'll do our best to research and find answers. Know someone you think would be great on the AgEmerge stage or podcast? Send your questions or suggestions to kim@asn.farm we'd love to hear from you.

Join us in the garden on this week's PreserveCast as we talk with John Forti about his book, The Heirloom Gardener: Traditional Plants & Skills for the Modern World. John will take us through how he started gardening, why he decided to put pen to paper, and the importance of heirloom and indigenous plants in our gardens. John Forti is an award-winning heirloom specialist, garden historian, ethnobotanist, garden writer, and local foods advocate. He is Executive Director of Bedrock Gardens, an artist-inspired public sculpture garden and landscape in Lee, New Hampshire, and the recipient of a 2020 Award of Excellence from National Garden Clubs. He is also a regional governor and biodiversity specialist for Slow Food USA, a national chapter of Slow Food, a global organization and international grassroots movement that connects food producers and consumers to champion local agriculture, farmers markets, and traditional, regional cuisine. John gardens and lives along the banks of the Piscataqua River in Maine. Learn More: http://jforti.com/

On this week's show, we look at agriculture and innovation in our state and beyond. We begin with New Orleans' native son Richard McCarthy, founder of the Crescent City Farmers Market and former executive director of Slow Food USA. The activist recently published a book entitled, Kuni: A Japanese Vision and Practice for Urban-Rural Reconnection. Richard shares the revolutionary ideas and practices his co-author Tsuyoshi Sekihara is using to save rural areas that were abandoned in postwar Japan. Then, we get an up close look at Louisiana's rice production with expert Steve Linscombe. Steve currently serves as director of the Rice Foundation, but for most of his career, he was instrumental in innovating Louisiana's rice varieties and cultivation. Finally, we learn about Nourish Louisiana, a state-funded food purchase program that buys food from local farmers from socially disadvantaged backgrounds and feeds communities that need it most. We speak with two of the program's partners: Natalie Jayroe of Second Harvest Food Bank and Margee Green of Sprout NOLA. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

On this week's show, we look at agriculture and innovation in our state and beyond. We begin with New Orleans' native son Richard McCarthy, founder of the Crescent City Farmers Market and former executive director of Slow Food USA. The activist recently published a book entitled, Kuni: A Japanese Vision and Practice for Urban-Rural Reconnection. Richard shares the revolutionary ideas and practices his co-author Tsuyoshi Sekihara is using to save rural areas that were abandoned in postwar Japan. Then, we get an up close look at Louisiana's rice production with expert Steve Linscombe. Steve currently serves as director of the Rice Foundation, but for most of his career, he was instrumental in innovating Louisiana's rice varieties and cultivation. Finally, we learn about Nourish Louisiana, a state-funded food purchase program that buys food from local farmers from socially disadvantaged backgrounds and feeds communities that need it most. We speak with two of the program's partners: Natalie Jayroe of Second Harvest Food Bank and Margee Green of Sprout NOLA. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week the show is  back in Nashville for the second of three conversations recorded before a crowd at Funk Fest, the amazing event hosted by Yzoo Brewing and Embrace the Funk. Mr. Garrett Oliver the Brewmaster of the Brooklyn Brewery is the guest. As any good beer fan knows, he is the brewmaster of The Brooklyn Brewery, the author of The Brewmaster's Table, and the Editor-in-Chief of The Oxford Companion to Beer. He has been brewing craft beer since 1989 and is a veteran of over 1000 beer dinners and tastings in 16 countries. An original board member of Slow Food USA, he later went on to become a Councilor of Slow Food International. In 2014 Garrett was the recipient of the James Beard Award as the country's top drinks professional.  In 2020 he founded the Michael James Jackson Foundation for Brewing and Distilling (MJF), a 501(c)(3) grant-making non-profit organization that funds scholarships for technical education in the brewing and distilling fields for people of color. In 2022, Garrett was "enthroned" by the Knights of The Brewer's Fork of Belgium, descendants of the ancient brewer's guild.  For more Drink Beer, Think Beer check out All About Beer. Host: John Holl Guest: Garrett Oliver Sponsors: All About Beer Tags: Beer, History, Ingredients, Travel, Michael Jackson

It's a hot and spicy episode of the Seeds & Weeds Podcast! Today we're chatting with Mara Welton, who serves as director of programs for Slow Food USA. We're going to dig into some of the incredible work that Slow Food does to support local and regional food systems and we'll talk about Mara's seasonal food truck. Then we're going to play chili pepper trivia!Mara Welton is a farmer, chef, community organizer and director of programs for Slow Food USA. Mara is actively involved in a number of Slow Food's most impactful programs including the Plant a Seed Campaign and the Ark of Taste. Today we'll learn more about Mara's work with Slow Food and Chile Colorado, the food truck she runs with her husband that celebrates the flavors of the American Southwest. Then we'll play a round of chili pepper trivia! You can learn more about Slow Food USA at www.slowfoodusa.orgBefore the interview Bevin catches us up on his busy spring season, including his recent book tour in Wisconsin and he drops some hints about a new project that he's working on for Timber Press! You can stay up to date with all of Bevin's adventures and shop for his books at www.BevinCohen.comBig thanks to everyone that has left us reviews on Apple, Spotify and any other podcast platforms, we appreciate you! And remember, you can always support our podcast by joining our Patreon for as little as $3/month at www.patreon.com/smallhousefarmConnect with us!IG: @small_house_farmFB: @smallhousefarmYT: @smallhousefarmwww.seedsandweedspodcast.com Support the showSmall House Farm has everything you need for your holiday shopping! Books, herbal products, botanical artwork and so much more. Make it a handmade holiday with Small House Farm. The Seeds and Weeds Podcast is made possible in part by Baker Creek Heirloom Seed Company - America's top source for rare and heirloom varieties from around the world, and publisher of The Whole Seed Catalog. Their 2024 catalog is chock full of heirloom goodness; new varieties, recipes, stories, and gorgeous photographs! Order yours now at www.rareseeds.comSupport the show

« Nous sommes indigènes d'Amérique du nord,», Elena Terry et Geoffry Kie sont fiers de leurs racines, de leurs peuples, et revendiquent leur place à table ! Leurs ancêtres, les premiers, ont fait des plaines, des forêts, des rivières, des montagnes, des lacs d'Amérique du nord leur terre natale, sacrée. Ils ont vécu en harmonie avec le monde, la nature, ses rites et ses esprits jusqu'à l'arrivée des colons espagnols. Résilients et résistants, leurs descendants réaffirment leurs droits à, une souveraineté alimentaire. Leur cuisine est une évocation de leur culture, Leur nourriture la garante de la survie de leurs peuples, de leurs savoir-faire et de leurs traditions.  Elena Terry est cuisinière, elle a fondé l'association Wildbearies, sur Instagram.Geoffrey Kie est réalisateur. Son film documentaire Finding Po'pay a été nominé au festival du film de Santa Fé et primé au Skin Festival.Elena et Geoffrey ont tous deux participé au Legacy programm de la James Beard Foundation, une organisation à but non lucratif qui valorise la diversité des cultures et des cuisines aux États Unis. En 2023, la foundation a noué une partenariat avec le département d'état américain, dont a fait partie l'organisation en France d'un dîner à l'ambassade et de rencontres à Rennes et à Strasbourg. « J'ai le sentiment que ces prières et ces chansons se trouvent nichées dans les graines que nos ancêtres ont plantées en nous, forts de leurs expériences et de leur histoire. Au fur et à mesure que nous grandissons, que nous vieillissons et que nous mûrissons, si nous sommes attentifs aux autres, si nous prenons soin des uns et des autres, alors vous… et bien vous donnez vie à ces graines. Comme si vous renaissiez. » Elena Terry, cuisinière, fondatrice de WildBearies.- Au sujet de Po'Pay, chamane artisan de la révolte contre les conquistadors espagnols en 1860- La fête de Po'pay et le jour des indigènes à Pueblo- Pour s'essayer aux recettes de l'île de la tortue de Slow Food USA dont nous avons parlé pendant l'émissionSean Sherman est un chef oglala Lakota Sioux, auteur de livres de cuisine, cueilleur, il promeut la culture indigène, il est aussi le fondateur de l'association North American Traditional Indegenous Food System. Àlire : Premières nations, peuples autochtones, ou indigènes, de qui parle-t-on ? Les droits des peuples autochtones, des Nations unies aux sociétés locales.En Amerique du Nord sur la piste des peuples autochtones Programmation musicaleSmilin' de Northern CreekFearies wear boots de Black Sabbath« Il ne s'agit pas seulement d'utiliser les graines pour les cultiver, mais aussi pour nos instruments, pour accompagner nos chants et appeler la pluie en espérant une récolte plus abondante et qui réponde aux prières de notre peuple. » Geoffrey Kie.

« Nous sommes indigènes d'Amérique du nord,», Elena Terry et Geoffry Kie sont fiers de leurs racines, de leurs peuples, et revendiquent leur place à table ! Leurs ancêtres, les premiers, ont fait des plaines, des forêts, des rivières, des montagnes, des lacs d'Amérique du nord leur terre natale, sacrée. Ils ont vécu en harmonie avec le monde, la nature, ses rites et ses esprits jusqu'à l'arrivée des colons espagnols. Résilients et résistants, leurs descendants réaffirment leurs droits à, une souveraineté alimentaire. Leur cuisine est une évocation de leur culture, Leur nourriture la garante de la survie de leurs peuples, de leurs savoir-faire et de leurs traditions.  Elena Terry est cuisinière, elle a fondé l'association Wildbearies, sur Instagram.Geoffrey Kie est réalisateur. Son film documentaire Finding Po'pay a été nominé au festival du film de Santa Fé et primé au Skin Festival.Elena et Geoffrey ont tous deux participé au Legacy programm de la James Beard Foundation, une organisation à but non lucratif qui valorise la diversité des cultures et des cuisines aux États Unis. En 2023, la foundation a noué une partenariat avec le département d'état américain, dont a fait partie l'organisation en France d'un dîner à l'ambassade et de rencontres à Rennes et à Strasbourg. « J'ai le sentiment que ces prières et ces chansons se trouvent nichées dans les graines que nos ancêtres ont plantées en nous, forts de leurs expériences et de leur histoire. Au fur et à mesure que nous grandissons, que nous vieillissons et que nous mûrissons, si nous sommes attentifs aux autres, si nous prenons soin des uns et des autres, alors vous… et bien vous donnez vie à ces graines. Comme si vous renaissiez. » Elena Terry, cuisinière, fondatrice de WildBearies.- Au sujet de Po'Pay, chamane artisan de la révolte contre les conquistadors espagnols en 1860- La fête de Po'pay et le jour des indigènes à Pueblo- Pour s'essayer aux recettes de l'île de la tortue de Slow Food USA dont nous avons parlé pendant l'émissionSean Sherman est un chef oglala Lakota Sioux, auteur de livres de cuisine, cueilleur, il promeut la culture indigène, il est aussi le fondateur de l'association North American Traditional Indegenous Food System. Àlire : Premières nations, peuples autochtones, ou indigènes, de qui parle-t-on ? Les droits des peuples autochtones, des Nations unies aux sociétés locales.En Amerique du Nord sur la piste des peuples autochtones Programmation musicaleSmilin' de Northern CreekFearies wear boots de Black Sabbath« Il ne s'agit pas seulement d'utiliser les graines pour les cultiver, mais aussi pour nos instruments, pour accompagner nos chants et appeler la pluie en espérant une récolte plus abondante et qui réponde aux prières de notre peuple. » Geoffrey Kie.

This week on the show: we're going to talk about beer and food pairing.  Our guest is the legendary Garrett Oliver who is the Brewmaster of the Brooklyn Brewery, but more importantly wrote probably the most popular book about beer and food pairing, the Brewmaster's Table.About Garrett OliverGarrett Oliver is the brewmaster of The Brooklyn Brewery, the author of The Brewmaster's Table, and the Editor-in-Chief of The Oxford Companion to Beer. He has been brewing craft beer since 1989 and is a veteran of over 1000 beer dinners and tastings in 16 countries. An original board member of Slow Food USA, he later went on to become a Councilor of Slow Food International. In 2014 Garrett was the recipient of the James Beard Award as the country's top drinks professional.  In 2020 he founded the Michael James Jackson Foundation for Brewing and Distilling (MJF), a 501(c)(3) grant-making non-profit organization that funds scholarships for technical education in the brewing and distilling fields for people of color. In 2022, Garrett was "enthroned" by the Knights of The Brewer's Fork of Belgium, descendants of the ancient brewer's guild. This Episode is Sponsored by:BeerSavvy Online by the Cicerone Certification ProgramAttention all managers and team leaders! Do you want to provide your staff with the best training in the beer industry? Look no further than BeerSavvy Online by the Cicerone Certification Program! In just a few hours, your team will master the fundamentals of excellent beer service, styles, and beer flavor. At the end of the course, your team can earn a globally recognized beer industry credential. And the best part? As a manager, you can monitor your team's learning progress. Set your business apart with a BeerSavvy staff today! To learn more, visit Cicerone.org and click on the Group Training button. Hosts: Em Sauter and Don Tse Guest: Garrett Oliver Sponsors: BeerSavvy Online by the Cicerone Certification Program, All About Beer Tags: Brewing, Tasting, Food , Flavors, Cheese, Meat, Pairings The following music was used for this media project:Music: Awesome Call by Kevin MacLeodFree download: https://filmmusic.io/song/3399-awesome-callLicense (CC BY 4.0): https://filmmusic.io/standard-licenseArtist website: https://incompetech.com ★ Support this podcast on Patreon ★

Produced by KSQD90.7FM “Be Bold America!” Sunday, February 12, 2023 at 5:00pm (PST) Kuni can be created anywhere through the determination of one person. ~ Tsuyoshi Sekihara As we despair about shrinking rural areas and are intimidated by cities growing to a monstrous scale, where are we supposed to go? We are dazzled by image, enslaved by fads, and compelled to buy, buy, buy. Can we stop buying and start making? Stop viewing and start finding? Stop speaking and start listening? When did these things become so difficult? Kuni offers a unique model for the revitalization of rural and de-industrialized lands and communities—and shares lessons in citizen-led regeneration for all of us, regardless of where we live. Interview Guest: Richard McCarthy is the coauthor, with Tsuyoshi Sekihara, of Kuni: A Japanese Vision and Practice for Urban-Rural Reconnection and is the Founder and former Executive Director of Market Umbrella in New Orleans, and the former Executive Director of Slow Food USA. After studyingpolitical science at the London School of Economics, he returned to put ideas into action. In all his work, two important themes prevail: To facilitate trusting relations between urban and rural communities, and to instigate lasting social change by creating opportunities for behavior change to come first. Ideas follow. Richard's work became increasingly global through partnerships with the UN World Summit on Sustainable Development, Project for Public Spaces, and Slow Food. Today, he works with Meatless Monday, Slow Food International, FAO, the World Farmers Markets Coalition, and others to cultivate community through food. He addresses audiences all over the planet, has published chapters in two books, and has produced short films and radio programs. Visit Richard at: ThinkLikePirates.com. Guest Host: Christine Barrington has lived on numerous continents and is an avid student of the stories human beings tell to create meaningful lives. She practices as a transformational coach and is dedicated to being of service in uplifting individual brilliance and capacity. She is a talk show host for Talk of the Bay on KSQD 90.7 FM bringing stories of creativity and commitment from local and national personalities as humanity strives to meet this moment of dire transformation on planet earth.

Urban-rural and youth-elder divisions in society represent some of the most difficult challenges to having a robust conversation about how to reduce emissions and waste, what we value as a society, and the path to a sustainable, carbon-neutral society. A just future will be codesigned by all of us to some extent, but we need to reconnect to move from division to collaboration. Richard McCarthy, coauthor of Kuni, A Japanese Vision and Practice for Urban-Rural Reconnection with Tsuyoshi Sekihara discusses how to restore social connections. Richard is the cofounder of Crescent City Farmers Market in New Orleans and was part of the leadership of Slow Food USA for many years.Kuni is an ancient word in Japanese that means “a nation” or “a small, independent ancient community. Tsuyoshi Sekihara developed the modern practice of kuni when he moved to a village after more than a decade in Tokyo, the world's largest city. He found older people living in a dying village with little support or hope and decided to develop a democratic governance model for building urban-rural networks of people committed to having egalitarian, sustainable relationships with one another and the earth. You can learn more about Richard and Kuni at https://thinklikepirates.com/ Kuni, A Japanese Vision and Practice for Urban-Rural Reconnection is available from Amazon, Powell's Books, and olocal bookstores.

The Slow Food USA team made their first trek back to the nonprofit's roots in Italy since the onset of the pandemic for Terra Madre Salon Del Gusto. The organization's Executive Director, Anna Mulè and Communications Director, Brian Solem join Dylan Heuer to talk about their thematic focal point for this year's festival: joy and justice. They reflect on how joy, justice, and food intersect in their own lives and discuss what programs in service of this goal are capturing their attention right now. Plus, they share stories of memorable exchanges and great bites at Terra Made this year. HRN is back "On Tour" thanks , in part, to the generous support of the Julia Child Foundation.HRN On Tour is powered by Simplecast.

Danielle is a world-renowned researcher, speaker, and advocate, on all issues relating to our food system and agriculture. Danielle is President of Food Tank (foodtank.com) and an expert on sustainable agriculture and food issues. She has written extensively on gender and population, the spread of factory farming in the developing world, and innovations in sustainable agriculture. Danielle is the recipient of the 2020 Julia Child Award. Danielle founded Food Tank, a 501(c)(3) non-profit organization, with Bernard Pollack in 2013 to build a global community for safe, healthy, nourished eaters. The organization has more than 250 major institutional partners including The Rockefeller Foundation, the Chicago Council on Global Affairs, the Christensen Fund, IFPRI, IFAD, Oxfam America, Slow Food USA, U.N. FAO, the Crop Trust, the Sustainable Food Trust, and academic institutions in all 50 states. Food Tank highlights hope, success, and innovative ideas in our food system through original daily publications, research articles, a chart-topping podcast, interviews, and events and Summits in major cities around the world. Prior to starting Food Tank, Danielle spent two years traveling to more than 35 countries across sub-Saharan Africa, Asia, and Latin America, meeting with hundreds of farmers and farmers' groups, scientists and researchers, policymakers and government leaders, students and academics, and journalists, documenting what is working to help alleviate hunger and poverty, while protecting the environment. foodtank.com

MoxieMoments brings you Ouita Michel, Owner of Ouita Michel Restaurants Group, telling us about the note she'd write to her past self. Since 2001, when Ouita & her husband, Chris, opened the Holly Hill Inn in Midway, Kentucky, she has made locally grown ingredients a priority in her world-class cuisine within her family of restaurants. Many bourbon aficionados will find her restaurants along the Kentucky Bourbon Trail – such as Holly Hill Inn or Wallace Station Deli & the Midway Bakery in Midway, Kentucky. The Windy Corner Market & Restaurant, Smithtown Seafood, or Smithtown at the Summit & Honeywood are all in Midway. Since its inception, Ouita's has collectively purchased over $2 million of Kentucky – grown meats, dairy & produce! She has been a James Beard Foundation Award nominee for Outstanding Restaurateur & Best Chef in the Southeast. Ouita and Chris are graduates of the Culinary Institute of America in New York. She is a member of Slow Food USA; deacon & free community supper coordinator for Midway Christian Church; Board member of FoodChain, a non-profit food incubator in Lexington, Kentucky, & Woodford Forward, a land-use group; Hindman Settlement School, which is dedicated to enriching Central Appalachian culture; a member of the Prichard Committee for Academic Excellence. Other honors include the Fayette Alliance Agricultural Excellence Award & Bluegrass Tomorrow's most prestigious honor, the Josephine Abercrombie Award. This award is given to a person who contributes tirelessly to improve the quality of life in Bluegrass. She is also the Chef-in-residence, Woodford Reserve Distillery, Versailles, Kentucky. Ouita and her restaurants are regularly featured in local and national media, such as CBS This Morning, USA Today, Southern Living & Garden & Gun. Ouita, Chris & their lovely daughter, Willa, live in Midway in a 200-year-old cabin with an expansive garden adjacent to where else? The Holly Hill InnIT

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. We took a moment during this rousing Global Slow Seed Summit to pause, slow down and reflect with some people in our network who have done much reflection on the key theme of this summit: Regenerating our Climate, Health and Connection. Our featured authors  have written about so many aspects of this theme, and today we put a special focus on Women, Seeds and Community.  You'll hear from John Hausdoerffer, Kaylena Bray, Heather Swan, Anjanette Wilson, and Katherine Kassouf Cummings. John Hausdoerffer is the editor of What Kind of Ancestor Do You Want to Be? and  Kinship: Belonging in a World of Relations. His books “Catlin's Lament“ and “Wildness“ ​imagine how environmental health must come from and result in the healing of deep histories of social injustice and cultural trauma.  Kaylena Bray (Haudenosaunee/Seneca)  is Turtle Clan from the Seneca Nation of Indians whose work throughout the Americas has served to educate and strengthen vital links between Indigenous food systems, local economies, and climate change adaptation.  Heather Swan is the author of the poetry collection A Kinship with Ash (Terrapin Books), the chapbook The Edge of Damage (Parallel Press), and the creative nonfiction book Where Honeybees Thrive: Stories from the Field (Penn State Press), which won the Sigurd F. Olson Nature Writing Award.  Anjanette Wilson (she/hers) is a first-generation college student and first-generation Filipino American who found community in seed saving through traditional Filipino practices and currently serves as the Development Coordinator at Global Seed Savers where she works to aid the dismantling of systems of oppression by preserving the Filipino Culture through seed saving. Katherine Kassouf Cummings is a Lebanese-American writer and editor born to and living on the ancestral homelands of the people of the Council of Three Fires (Ojibwe, Potawatomi, and Odawa) as well as the Menominee, Miami, and Ho-Chunk nations. She co-edited the book What Kind of Ancestor Do You Want to Be? (University of Chicago Press, 2021) and serves as Managing Editor at the Center for Humans and Nature, where she leads the Questions for a Resilient Future and the Editorial Fellows program. HRN On Tour is powered by Simplecast.

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. Returning seed to their communities of origin is important for maintaining biodiversity, ownership and security.   In this talk, hear from Dr. Rebecca Webster, Shelley Buffalo, Kirsten Kirby-Shoote, and Rosebud Bear Schneider. Dr. Rebecca Webster is an enrolled citizen of the Oneida Nation and a founding member of Ohe∙láku (among the cornstalks), a co-op of 10 Oneida families that grow 6 acres of traditional, heirloom corn together. She and her husband also own a 10 acre farmstead where they primarily grow Haudenosaunee varieties of corn, beans, and squash. They started a YouTube Channel called Ukwakhwa (Our Foods), and their family formed a 501(c)(3) nonprofit organization, Ukwakhwa Inc.Shelley Buffalo is an enrolled member of the Meskwaki Tribe, also know as the Sac & Fox of the Mississippi in Iowa. Shelley served her community as Meskwaki Food Sovereignty Coordinator and now offers consultancy for food sovereignty and local foods initiatives. She is an advocate for indigenous foodways, food justice, and rematriation. The Meskwaki are unique in that their land based community is a settlement, not a reservation. HRN On Tour is powered by Simplecast.

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. Dr. Vandana Shiva delivered the final keynote, discussing women, seeds and community. Dr. Shiva is a scholar, author, scientist and food sovereignty activist. She is the founder of Navdanya, an earth, women and farmer-centric led movement working to protect biological and cultural diversity. Additionally, Dr. Shiva is the founder and director of the Research Foundation for Science, Technology and Natural Resource Policy. She has received countless awards for her activism to protect our foodways, including the Right Livelihood Award, the Order of the Golden Ark, Global 500 Award of the UN, Earth Day International Award, the Lennon Ono Grant for Peace, and the Sydney Peace Prize. HRN On Tour is powered by Simplecast.

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. We took a moment during this rousing Global Slow Seed Summit to pause, slow down and reflect with some authors in our network who have reflected on the key theme of this summit: Regenerating our Climate, Health and Connection. In this talk, hear John Hausdoerffer, Dr. Devon Peña, Dr. Enrique Salmon, and Dr. Lindsey Lunsford. John Hausdoerffer is the editor of What Kind of Ancestor Do You Want to Be? and  Kinship: Belonging in a World of Relations, and his books “Catlin's Lament“ and “Wildness“ ​imagine how environmental health must come from and result in the healing of deep histories of social injustice and cultural trauma.  Dr. Devon Peña is Co-Founder and President of The Acequia Institute,  manages the foundation's 181-acre ‘almunyah' in the bottomlands of Viejo San Acacio, CO, and is the author of Mexican-Origin Foods, Foodways, and Social Movements: Decolonial Perspectives. Dr. Enrique Salmon is author of “Eating The Landscape,” a book focused on small-scale Native farmers of the Greater Southwest and their role in maintaining biocultural diversity.  He has also recently published “Iwígara: The Kinship of Plants and People,” an ethnobotany of 80 plants important to American Indians.  Dr. Lindsey Lunsford is a scholar activist and agriculture advocate. Dr. Lunsford's doctoral research focused on the restorying of African American food systems and foodways for the pursuit of cultural justice and food sovereignty.HRN On Tour is powered by Simplecast.

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. In this talk, we hear from Astrid Österreicher about genetic engineering, ethical technologies surrounding genetic modification and why focus on this technology is different from region to region.  Astrid Österreicher works for Test Biotech – Institute for Independent Impact Assessment of biotechnology as a policy advisor on EU legislative processes. She has a background in international development with a focus on agriculture and food policies. She has both practical experience of working on mostly organic farms as well as several years of working in the political environment of the EU's capital Brussels.HRN On Tour is powered by Simplecast.

HRN was proud to work with Slow Food USA as a media partner for the Slow Food Summit, which took place on May 13 - May 15, 2022.  For three days, hundreds of people from around the world gathered virtually to discuss the regeneration of our world's foodways to advance good, clean and fair food for all. Each day focused on a new lens through which attendees listened, shared and planned the future of our climate, health and food justice. The focus for May 13 was Seed Preservation and Food Security, where they explored the question: "Can the act of seed preservation ensure food security?" In this opening keynote, Slow Food Vice President Edie Mukiibi talks about the state of Slow Seeds globally.  While living and working in Uganda, Mukiibi has focused his career on advancing ecological and organic agriculture and food systems throughout rural and urban areas in Africa. He serves as the executive director of Slow Food Uganda, has been a key stakeholder in the Slow Food Gardens in Africa program, and is an agronomist, food and agriculture educator, and social entrepreneur. Mukiibi is an advisory board member for Agro Ecology Fund and Food Tank. He was also included in the Forbes' The Next 50 Awards: The Future of Gastronomy list.HRN On Tour is powered by Simplecast. 

Anne Saxelby was a champion of American farmstead and artisanal cheeses and was beloved by cheesemakers and chefs alike. The founder of Saxelby Cheesemongers (now at NYC's Chelsea Market and online), Anne passed away unexpectedly last October, devastating her family and leaving a big hole in the hearts of many in the food world. In response, Anne's husband, Patrick Martins, who helped found Heritage Foods, Heritage Radio, and Slow Food USA, started the Anne Saxelby Legacy Fund to keep her spirit alive through paid apprenticeships at farms across the country. Patrick joins host Kerry Diamond to talk about the legacy fund, and later in the show, Anna Harrington of the Rounds cookie company and the ASLF Fundraiser Benefit Committee joins to talk about the legacy fund's first event, taking place Sept. 14th at Chelsea Market. Thank you to California Prunes and to Käserei Champignon, the maker of Cambozola and Grand Noir cheese, for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tra La La.Subscribe to our newsletter and check out past episodes and transcripts here!More on the Anne Saxelby Legacy Fund: Instagram, WebsiteMore on Patrick: InstagramMore on Anna: Instagram, Website

Inga Witscher is fourth-generation farmer who is also the host of the PBS show, “Around the Farm Table.” This is a show that introduces you to the people who are growing your food. Inga then takes it back to her farm kitchen and show you how to prepare these farm fresh ingredients for your family. Here's the twist in all of this -- she didn't always want to be a farmer. In this conversation, she shares what brought her back to the farm and inspired her to launch the PBS series that brings consumers, just like you, a little closer to where all of those items you bring into your home every day originated. She swaps farm life stories with Inside the Bullseye's host, Amy Pflugshaupt, she gives you a sneak peek of Season 8 of “Around the Farm Table,” and shares a great story about how the hardest part of farming is getting up early to “put the makeup on her Jersey cows' eyes.” (It's a great laugh you wont want to miss). Inga was recently awarded the 2021 Storyteller Award from Slow Food USA. Slow Food USA's vision is to create a world where all people can enjoy food that is good for them, good for the people who grow it and good for the planet. She was on of 20 to receive this honor across 10 categories. All of us here at Inside the Bullseye are excited our last episode to end 2021 is with Inga. We certainly hope you enjoy it! . . To see full episodes of the PBS Series, “Around the Farm Table,” click here (https://video.pbswisconsin.org/show/around-farm-table/). Inga also can make an appearance at your next gathering and sharing a cooking demonstration. To learn more email today: rick@aroundthefarmtable.com. . . This is our final episode of Season 1 of Inside the Bullseye. We are so honored that you have made us a small part of your week. We love having the opportunity to bring you a little closer to the farm. We will be taking some time in January to prepare for Season 2. So, if you have a question you want our team to answer, ASK! Email us at insidethebullseye@genusplc.com. Or send us a message on social media: @insidethebullseye (Facebook and Instagram). We can't wait to get back to the conversation in February 2022, but until then you can catch up on the 2 dozen episode that are streaming now. You can also catch some great video clips, behind the scenes of some of our interviews and learn great nuggets of information that will connect you to the farm. Thank you for an amazing first season! We can't wait to catch up with you in February 2022! --- Send in a voice message: https://anchor.fm/amy-hanson7/message

Jenny Best, Founder and CEO of Solid StartsA mom of three, including twin toddlers, Jenny is a baby-led weaning expert and food and farming enthusiast on a mission to make it easier for parents to introduce real food to their babies.Prior to launching Solid Starts, Jenny led global communications at One Acre Fund and Slow Food USA and served many years in the NYC government. Before that she was a professional ballerina with the New York City Ballet. Jenny lives in Brooklyn, where she currently neglects 15 edible plants on her rooftop.Be sure to check out the show notes on our blog at  Harkla.Co/Podcast.Brought To You By HarklaThis podcast is brought to you by Harkla.  Our mission at Harkla is to help those with special needs live happy and healthy lives. We accomplish this through high-quality sensory products, child development courses, & The Harkla Sensory Club.Podcast listeners get 10% off their first order at Harkla with the discount code "sensory". Head to Harkla.co/sensory to start shopping now.LinksJoin the 30 Day Primitive Reflex Challenge starting in January!Solid Starts Website  Solid Starts Courses and WebinarsSolid Starts Instagram Solid Starts FacebookHarkla Website Harkla InstagramAll Things Sensory Podcast Instagram  

In this episode, we talk to the current and former hosts of Cutting the Curd to honor Anne Saxelby's life through the years and the legacy she has left behind. Anne was the originator of the Cutting the Curd program and also Saxelby Cheese, her shop in NYC. Always a leader and pioneer, we found through these interviews that her kindness was the foundation of her becoming a leading woman in the cheese world. If you would like to donate to the Anne Saxelby Legacy Fund, please donate at slowfoodusa.org/SaxelbyHeritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Ep. 596 Rebecca Lawrence interviews Holly Berigan in this episode of Voices About Holly: Holly Berrigan is the founder of MYSA Natural Wine, the premier destination for buying, discovering, and learning about natural wine online. As a serial entrepreneur and current sustainable agriculture student, she's built a platform focused on sustainable consumption through partnerships with organizations like 1% for the Planet and The Carbon Fund.She has a WSET Level 3 certification with Distinction, is a member and writer for the Porto Protocol and Slow Food USA, and is a student in Sustainable Agriculture at the University of Massachusetts Stockbridge. For more about Holly, you can find her by visiting: Website: www.mysa.wine Instagram: @mysa.wine Facebook: www.facebook.com/mysawine Twitter: @naturalwineclub Linkedin: www.linkedin.com/company/mysa-natural-wine Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Antonio Mancini Albano is currently completing his Masters in Food Studies at NYU Steinhardt, and is the Founder & CEO of a mission-driven tech startup called beet & pear. His background is in Environmental Science, Economics, and nonprofit food justice work with Slow Food USA and Grow NYC. Prior to this, Antonio was an apprentice cook in Michelin-starred restaurants throughout NYC. He grew discouraged by the amount of food being wasted and peddling luxury ingredients to the rich every night, so he quit, struggled and carved yet another path forward for himself. His bold move to leave the kitchen and start from scratch marks only the beginning of his difficult come-up to where he is now. Antonio has an uncompromising vision for the future of food; he is super passionate about food justice, innovation, and he's dedicated his career to making meaningful systemic reform with beet & pear.

Jin-Ya Huang is a descendent of refugees who escaped mainland China from communism. She and her family resettled in Taiwan where “Girls are like buckets of water you pour out” The value of a woman was not considered an investment you can get back, and being one of 6 girls, Jin-Ya’s parents knew they wanted a different life for their daughters. Her parents were offered an opportunity to move to the US when Jin-Ya was 13. Through two of her biggest, darkest moments - as a survivor of domestic abuse and the loss of her mom - Jin-Ya shares how she has turned her crisis into something incredible through her organization called “Break Bread Break Borders”. Listen as she tells her story of how she continues to rise up making a huge impact in the community and abroad.   Jin-Ya Huang is a social impact, community development, and creative innovator with a focus on the intersection of equity, design, and social justice work. She is the founder of Break Bread, Break Borders (BBBB), a social enterprise empowering refugee women economically through the storytelling of food and culture.   She is an acclaimed interdisciplinary artist who has shown in galleries in Dallas, Miami and New York. Her work examines her Asian identity and diasporic immigrant experience. Jin-Ya is an accomplished, published writer and public speaker. Her work has been featured at the Bush Institute, Dallas Innovates, Amon Carter Art Museum, Texas Lyceum, Slow Food USA, Toyota of North America TAASiA Corporate ERGs, Airbnb International, and TIME Magazine. You may contact Jin-Ya and learn about her mission at www.breakbreadbreakborders.com

What should you consider when pairing wine and cheese? Why is sparkling wine the perfect pairing for many cheeses? Are there red-flag flavours that signal a bad wine and cheese match? How can you develop your wine and cheese pairing palate? What can you do to make the most of your cheese and wine course when entertaining? In this episode of the Unreserved Wine Talk podcast, I'm chatting with James Beard award-winning author, Laura Werlin, one of the planet’s most authoritative writers on cheese and cheese and wine pairings.   Highlights What is the most surprising-but-delicious cheese and wine pairing you need to try? Why do sparkling wine and goat brie work well together? How can you identify a soft-ripened cheese? What should look for when pairing wine and cheese? What are the three types of cheese and wine pairings you can identify? Are there red-flag flavours that signal a bad wine and cheese match? Which wine and cheese pairings should you avoid? Why should you make sure to have sparkling wine on hand for pairing? What can you learn about cheese from Laura's books? How can learning about the different families of cheese simply your life? What should you pair with Limburger cheese? Why are you better off pairing cheese with unoaked vs oaked Chardonnay? What surprising coating will you find on Valencay cheese? How can you develop your wine and cheese pairing palate? What role does texture play in wine and cheese pairing? What rind-related cheese etiquette rule should you always follow? How can you take advantage of the best part of soft-ripened cheese? What's the difference between wine scores and cheese ratings? How is truffle cheese made? How can you pair sweet wines with cheese? What can you do to make the most of your cheese and wine course when entertaining? Why did Laura decide to become a writer, with a focus on cheese?   About Laura Werlin Laura Werlin is one of the country’s foremost authorities on cheese. She is a James Beard award-winning author of six books on the subject, is a sought-after speaker and spokesperson for consumer and trade organizations, and is a frequent television and radio guest.   An expert in cheese and wine pairing and in particular American artisan cheese, Werlin received the prestigious James Beard award for her book The All American Cheese and Wine Book. Her book, Laura Werlin’s Cheese Essentials, received a James Beard Award nomination. Her most recent book, Mac & Cheese, Please! focuses on one of America’s favourite comfort foods, while two of her other books, Grilled Cheese, Please!, and Great Grilled Cheese focus on the other. Her groundbreaking first book, The New American Cheese, published in 2000, set the stage for what is the American artisan cheese movement today.   Laura has been featured on numerous television and radio segments across the country including Fox & Friends, CNN, QVC, the Martha Stewart Show, the CBS Early Show as well as numerous local television and radio shows. In addition, she has been the subject of instructive yet fun cheese-related videos on the popular website chow.com. She also writes for national magazines including Food & Wine, Sunset, Everyday with Rachael Ray, Culture, Saveur and Cooking Light.   Werlin is known for her approachable yet authoritative teaching style and is frequently asked to conduct cheese and wine pairing, cheese education, and cooking classes across the country. She is also a regular instructor at The Cheese School of San Francisco. In addition, she serves as the President of the American Cheese Education Foundation and is a member of the American Cheese Society and Slow Food USA.   When she isn’t eating or teaching about cheese, she can be found jogging on the streets of San Francisco, where she lives, or hiking in the mountains, which she loves.       To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/92.

In the past I've talked to quite a few orchardists and agroforestry practitioners, especially in the series on Reforestation and Agroforestry at the end of last season, but I was really glad to be introduced to Michael Phillips' work by a great friend of the show, Nick from Minnesota. After speaking late last year with Stephan Sobkowiak, Nick recommended that I look into Michael's incredible books for an even deeper dive into the soil health and biological spraying mixes that MIchael has developed to promote holistic health as he pioneers the revival of the community orchard. Michael Phillips is a farmer, writer, carpenter, orchard consultant, and speaker who lives on Heartsong Farm in northern New Hampshire, where he and his family grow apples and a variety of medicinal herbs. He is also the author of The Apple Grower and The Holistic Orchard. His Lost Nation Orchard is part of the Holistic Orchard Network, and Michael also leads the community orchard movement at GrowOrganicApples.com. He was also honored by Slow Food USA to receive the first Betsy Lydon Ark Award in 2005 for his work promoting healthy ways to grow fruit. In this interview we take a deeper look at what goes into growing healthy and delicious apples beyond what most people know about. Michael talks about the essential importance of diversity in a resilient orchard ecosystem and how it has to be balanced by what you need to make a profit at market. We also cover a wide range of practical advice from pollinator and pest management, biological mowing, as well as foliar sprays, shifting climate zones and much more.  I get a real thrill from talking to people with such an obvious passion and love for what they do, and in Michael's case that passion is coupled with a deep understanding and knowledge of the science behind the health of his plants and soil. I highly recommend this one to anyone looking to grow fruit trees, even if you're not looking to take it all the way to a production scale.  Resources: GrowOrganicApples.com Get the book The Holistic Orchard Get the book The Apple Grower Get the book Mycorrhizal Planet

This week, we shine a spotlight the humble yet mighty bean. We begin with its role as cultural icon–celebrated each Lundi Gras at the Red Beans Parade. When Devin De Wulf founded the Krewe of Red Beans over a decade ago, he had no idea he was creating a Lundi Gras tradition that would develop a cult following. The annual parade has gotten so popular that three bean parades will be marching this year. Devin joins us to discuss the krewe’s expansion from a Lundi Gras marching parade to a year-round institution.   Next, we talk beans with a host of international food leaders at Slow Food Nations in Denver, Colorado. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Celebrity chef Rick Bayless reflects on the cultural connections to be found in a pot of beans. Academic and activist Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. We also sit down with Richard McCarthy, who tells us how beans connect to Slow Food USA’s mission to provide good, clean, and fair food for all.   Finally, we sample some red beans and rice with longtime vendors Judy Burks and Morris Douglas. Judy's Red Beans booth has been woven into the very fabric of Jazz Fest over the 40 years that she's been stirring the pot at the Fairgrounds.   For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

We all know that fast food is king all over the world, but have you ever wondered what exactly slow food is and why it matters? In our busy and exhausted era, Giselle Kennedy Lord from Slow Food USA stops by the podcast to explain why today it's more important than ever to take the time to slow down and share a meal with other people. She shares why taking the time to cook and eat a proper meal has huge benefits for our physical and mental health and our planet's biodiversity. We dig into the tangible benefits of food culture, why food has such a powerful place in our memories, and what exactly was Anthony Bourdain's biggest contribution to our understanding of the world. Whether you're looking to create more time for shared meals and travel in your life or searching for powerful ways to bring your community together, this episode is packed with the insight and inspiration you need to relate to food in a new light. Show Notes Slow Food USA's Website Slow Food's Instagram Slow Food's Facebook Slow Food's Twitter Find a Slow Food chapter near you For a deeper history of fast food in America, Giselle recommended reading "Fast Food Nation" by Eric Schlosser Giselle firmly believes that food smells are deeply tied to our memories and scientific research supports this idea! We both had fond memories of Anthony Bourdain's showsHis visit to Vietnam, in particular, included some poignant observations about the empathy-building benefits of travel alongside former president Barack Obama Slow Food is working to preserve important ingredients and recipes through their Ark of TasteHere is some more info on the fascinating traditional method of preserving persimmons in Japan, that Giselle mentioned, HoshigakiGiselle respects Lebanese cookbook author Barbara Masaad and recommends her cookbooks highlyShe also specifically praised Masaad's philanthropic cookbook, "Soup for Syria: Recipes to Celebrate Our Shared Humanity" Giselle dreams of one day performing Love is a Battlefield by Pat BenatarUntil that day, "Hypnotize" by Biggie Smalls is the song that will never fail to get her singing on the dance floor (fair warning that this song has explicit lyrics) Slow Food is celebrating 30 Years of Slow Food. Here's where you can learn more: https://slowfoodusa.org/30-years/

Kip Slaughter Hardy, MS, RD, LD is a present manager of Food & Nutrition Projects & Performance Improvement at Emory University Hospital. With her combined passion for sustainable food systems and her leadership experience in high volume food service in high acuity hospitals, Kip is uniquely positioned to facilitate a shift in healthcare food service to a system that is at once nourishing, delicious, affordable and sustainable. Kip is a part of a number f professional organizations, such as Academy of Nutrition & Dietetics, Hunger & Environmental Nutrition Practice Group, Greater Atlanta Dietetic Association, Georgia Organics and Slow Food USA. She has been a part of various publications, presentation and workshops on the topics of food sustainability, healing attributes of food and strategies for introducing healthier menu options. In this conversation Kip talks about recent trends in food service in large institutions, such as healthcare systems and higher education, the keys and challenges of shifting health and wellness culture and introducing change, and shares her experience from the recent projects that she has been working on. Finally, Kip lets us in on some of her favorite secrets of food planning and feeding her family, including her kids, and simple steps for those just getting started on their home-cooking journey. Tune in to learn more!

In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food. Why has such a flavorful fruit fallen out of favor? The attributing factors are several and, fortunately,so are it's supporters. Joining me to discuss the Gravenstein apple's perilous future are Chris Mittelstaedt, a produce expert and Founder & CEO of The FruitGuys.com based in San Francisco, and Rebecca North, Director of Quality and Supply Chain at The FruitGuys. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Taste of the Past is powered by Simplecast.

Paul Willis is the Founding Hog Farmer at Niman Ranch. He and Caity Moseman Wadler discuss his journey as a fourth generation Iowa hog farmer who became a game changer in the sustainable meat market. They also explore the importance of agricultural issues in rural elections, the ecological impact of industrial agriculture on our waterways, and the importance of supporting young farmers. Earlier this year, Paul Willis was inducted into the Heritage Radio Network Hall of Fame for his work improving our food system and his passionate work making humane and environmentally friendly pork accessible to consumers. HRN On Tour is powered by Simplecast.

Since 2001, when Ouita & her husband, Chris, opened the Holly Hill Inn in Midway, KY., she has made locally grown ingredients a priority in her world-class cuisine within her family of rests. where many a bourbon aficionado will find her restaurants along the KY. Bourbon Trail-such as Holly Hill Inn or Wallace Station Deli & the Midway Bakery ALL in Midway, KY. or the Windy Corner Mkt. & Rest. or Smithtown Seafood or Smithtown at the Summit & HoneyWood all in Midway, KY. Michel’s restaurants since inception have collectively purchased over $2 million of KY-grown meats, dairy & produce-not too shabby! She has been a James Beard Fdtn. Award nominee as Outstanding Restaurateur, & Best Chef in the Southeast. Ouita & Chris are graduates of the Culinary Institute of America in NY., is a member of Slow Food USA; deacon & free community supper coordinator for Midway Christian Church; Bd. member of FoodChain, a non-profit food incubator in Lexington, Ky., & Woodford Forward, a land-use group; Hindman Settlement School, which is dedicated to enriching Central. Appalachian culture; a member of the Prichard Committee for Academic Excellence. Other honors include the Fayette Alliance Agricultural Excellence Award & Bluegrass Tomorrow’s most prestigious honor, the Josephine Abercrombie Award, given to a person who contributes tirelessly to improve quality of life in the Bluegrass, not to mention she is also the Chef-in-residence, Woodford Reserve Distillery, Versailles, Ky. & Michel & her restaurants are regularly featured in local & national media, such as CBS This Morning, USA Today, Southern Living & Garden & Gun-not too shabby! She, Chris & their lovely daughter, Willa, live in Midway in a 200-year-old cabin with an expansive garden adjacent to where else? The Holly Hill Inn.

Anna Mulé, the Interim Executive Director of Slow Food USA joins us to talk about Plant a Seed and Slow Food Nations! We also have a special call in from Chef Greg Collier of Charlotte's Uptown Yolk for a preview of Springer Mountain Farm's Campfire Confessionals at Charleston Wine + Food! HRN Happy Hour is powered by Simplecast.

For this final episode of season one of the Native Seed Pod we featured the voices of four strong Native American food sovereignty leaders talking about critical food relatives: Jacquelyn Ross (Coast Miwok/Jenner Pomo) on Abalone, Marlowe Sam (Wenatchee) and Jeannette Armstrong (Okanagan) on Salmon and Moose, and Winona LaDuke (Anishinaabe) on Wild Rice. We are fortunate to work with these folks through many Indigenous networks and interviewed them about their traditional foods 15 years ago as part of an extensive project with Slow Food USA and others to record “Traditional Foodways of Native America,” documenting oral histories of Native food revitalization http://www.nativeland.org/oral-histories-native-foodFor this episode, we also brought in other special guests to talk about this project and these recordings—long-time TCC ally worker, Nicola Wagenberg, who was deeply involved with these oral histories 15 years ago, and local cultural artist and collaborator, Eddie Madril (Yaqui). Together with podcast co-producer Sara Moncada, the four of us have a conversation about the food stories shared in the four pre-recorded interviews. We explore the state of Native foods, including their traditional uses, changes over time, and the challenges to protect and access them today.We hope you enjoy this multi-vocal conversation about the importance of Indigenous foods and foodways, from intertidal coastal gathering to moose hunting to wild rice gathering. This intertribal conversation demonstrates the diversity of Indigenous foodways and their critical cultural and nutritional significance to Native peoples, historically and for today.

Hnin W. Hnin, Executive Director of Cooperative Food Empowerment Directive (CoFED) appeared on Everything Co-op on September 13, 2018, a weekly Nationally broadcast radio show. Vernon and Hnin discussed how CoFED is building the leadership of young people of color at the intersection of food systems change, solidarity and cooperative economics. Hnin W. Hnin is a storyweaver, educator, and facilitator who is guided by the ancestors and mother earth to transform systemic injustices into compost for collective liberation. As the current Executive Director of Cooperative Food Empowerment Directive (CoFED), they design and facilitate transformative experiences where young people of color (un)learn cooperative values and economics through food and land. Rooted in the movements for food justice, solidarity and cooperative economics, and just transitions, Hnin is a 2018 Movement Voices Fellow with New Economy Coalition. They have written for Grist and Civil Eats, been interviewed by Colorlines and Synergy Airwaves, and presented at conferences including Just Food, CommonBound, and Vegan Praxis of Black Lives Matter. Before CoFED, Hnin worked with World Learning as a global human rights educator and held national positions at Slow Food USA and Restaurant Opportunities Centers United, building power to transform the food system. They previously served on the Board of Advisors at CoFED and Southeastern African American Farmers Organic Network (SAAFON). Hnin graduated from Williams College with a degree in Political Economy and International Studies. CoFED partners with college students and administrators to start or scale campus food co-ops with a triple bottom line of food sovereignty, sustainability and social justice. Since 2011 the organization has developed 11 new cooperative projects, trained over 500 students on over 60 campuses, and cultivated a community of nearly 4,000 supporters. CoFED forefront's racial and economic equity at the core of cooperative development.

In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com. In this Louisiana Eats Quick Bite episode, we travel to Denver, Colorado for Slow Food Nations with our friends from Camellia Brand beans. With the theme, "Food For Change," Slow Food USA gathered together many of the world s greatest thinkers and influencers to further their goal of good, clean food for all. For three days in July 2018, Denver s Larimer Square was the hotspot for tasting and talking from the Taste Marketplace to panel discussions and cooking demonstrations, we re taking you there We begin with a cooking demonstration, "Beans Around The World" with Chef Alon Shaya and Poppy Tooker. Alon and Poppy make Cannellini Bean Muffalatta Salad, Pintos Calas and Hummus Ful for the hungry audience. We explore the connection between seeds and beans with seed farmer, Evan Gregoire. Chef Rick Bayless explores the cultural connections to be found in a pot of beans, and academic and activist, Raj Patel explains how beans can restore ecological systems for more sustainable agriculture. Finally, we sit down with Slow Food USA s Richard McCarthyfor a reflection on the symbiosis between Slow Food s international mission and the philosophy of our hometown favorite, Camellia Brand beans. For more recipes and other great bean facts, visit camelliabrand.com.

Food stories from across the world. Dan Saladino travels to Terra Madre 2014 in Turin. It is a global movement of farmers and food producers which attracts the attention of world leaders - from Michelle Obama to Pope Francis.Last month, 250,000 people from 160 countries gathered at a former Olympic venue in Turin to taste and celebrate diverse foods and to discuss and debate the issues affecting the world's food.Jamie Oliver shows Dan around the Ark of Taste - a collection of 2,000 traditional foods which are in danger of extinction. Edie Mukiibi, Vice President of Slow Food International, explains the impact of the project 10,000 Food Gardens in Africa.Northern Irish chef Paula McIntyre cooks with chefs from Uganda. Dr Geoff Andrews from The Open University explains the political roots of Terra Madre. And Richard McCarthy tells Dan about projects from Slow Food USA - including 'nose-to-tailgating'.Presented by Dan Saladino and produced in Bristol by Emma Weatherill.

Slow Food USA President Josh Viertel If we slow down long enough to think about our food we just might come to realize there's more to it than filling that nagging void in our bellies. We're so pressed for time that we fail to think about the nutritional value of what we eat. Racing through the drive-thru window of fast food restaurants we pack faces with hamburgers and tacos loaded with fat, salt and empty carbohydrates. And worse than that, we really have no idea where this food came from, how it's prepared or whether or not the people who made it are treated well and paid a living wage. And it's not just the folks that flip those burgers and pack those tacos. There's a complete food chain people who planted and picked the tomatoes, the lettuce and the cucumbers that become our pickles. What about them? Josh Viertel is the president of Slow Food USA. It's his job to help all of us slow down and make better food choices. “As I see it, my job is to help Slow Food basically change the food system so that everyone can eat food that's good for them, that's good for land that's good for the people who produce it and pick it,” he said. Josh Viertel was one of several presenters at the Mountain Film Festival in Telluride, Colorado. This year the conversation was all about food and how we eat. Viertel suggests that every meal best served slowly. Click here to listen>>Slow Food